I had never come across this pastry before. I tasted it in Beirut, where a few patisseries claim to have invented it. One called Bohsali gave it the name Bohsalino; another calls it Taj el Malek. It involves a little skill—akin to pottery making—that improves with practice. In Lebanon they are filled with the thick cream that rises to the top when rich buffaloes’ milk is boiled. They do not keep more than a few days because of the cream and must be kept in the refrigerator.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.